INGREDIENTS:

Creamy Coconut Sauce

  • 3-4 tablespoons of coconut milk
  • 2 chicken thighs
  • generous scrunch of dill
  • 1/2 teaspoon of seeded mustard
  • 2 large handfuls of savoury cabbage
  • pinch of salt

Serve with mixed salad leaves and salad elements (cucumber pictured).

METHOD:

1. Pan fry both chicken thighs in a teaspoon of macadamia oil

2. Heat on medium temperature until golden and almost cooked through.

3. Add remaining ingredients, lowering temp and adding a lid. Let cook/simmer until cabbage is soft.

4. Serve with baby spinach and salad elements before enjoying.

Serves two!